Mom’s Black Eyed Peas Curry (Raungi or Lobhia. Black Eyed Peas Curry Indian Recipe. Curried black eyed beans cooked with Indian spices and onion tomato sauce. Vegan Gluten-free Soy-free
VeganMofo (month of food) Post 17. Mom’s recipe. We are north Indian and eat a bunch of different types of whole beans, peas and lentils cooked in simmered sauces of onion or tomato or both, with different spice combinations and such and served with whole grain flat breads like Roti/chapati or with hot Basmati Rice, Indian pickles, salads and other condiments.
So that is where we get out protein! (answering the age old question by non vegans about where we get protein)
There are some bean curries already on the blog .. Red Kidney Beans Curry and multiple versions of Chickpea curry(Chana masala).
You can convert this black eyed pea curry into a hearty soup, by mashing it a bit and addition of some chopped celery and potato and serve hot with garlic bread!
Ingredients:
- 3 medium tomatoes
- 1 inch ginger chopped (can be substituted with ginger paste)
- 4-5 cloves of garlic peeled and chopped (can be substituted with garlic paste)
- 1/2 teaspoon red chili flakes or 1 green chili, to taste
- 1 teaspoon lemon juice
- 2 teaspoons oil
- 1/2 medium onion chopped
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- pinch of asofetida(hing)
- 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cinnamon powder, cloves powder, cardamom powder, black pepper and pinch of nutmeg)
- 1 cup dry black eye peas soaked for an hour or overnight
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon raw sugar
Directions:
- In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
- In a pressure cooker, add oil and onions.
- Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
- Add in the blended tomato mixture and cook over medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
- Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
- Pressure cook for 3-4 whistles(7 to 9 mins at high pressure).
- Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more garam masala spice blend and chili flakes per taste. Mix well.
- Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
- No Pressure cooker: Add 2 cups water, salt, soaked black eyed peas to the tomato mixture after step 4 in a saucepan. Cover and cook on low-medium for about an hour. Stir once or twice in between. Mash some black eyed peas, adjust water if needed. Serve hot. If using canned black eyed peas, cook with 1 cup water for 20 to 25 minutes.
delicious looking combination wonderfully done
Gorgeous photos – even the serving dish is beautiful! When I was a kid I used to hate lobiya but now I love it. Happy birthday 🙂
These looks so delicious. I am so curious with black eyed peas. I never know how it would taste cooking it the Indian way 🙂
Kiran @ KiranTarun.com
I love black-eyed peas, I love curry and I adore my pressure cooker. This recipe is a keeper!
Wooow……..very delicious & adorable…..the pics are awesome.
That looks deeeee-licious!
🙂
These look so delicious and healthy, really wished I was home at mum’s eating food like these instead of the regular junk food.
That looks pretty amazing! definitely will be trying that soon! thank you
Thank you Torview!
Thank you for the wishes Mihika!
Thanks Kiran. you should try this curry, the black eyed peas taste really good in a tomatoey curry.
Thank you JL!
Thanks Jeni and Ali!
Thanks Sarah! do let me know when u do try!
Yummy looking curry….
What a gorgeous dish! Thank you for submitting to Wellness Weekend this week! 🙂
hi, Glad that I came across your wonderful blog. I love your recipes + love your courage. you are a brave girl working for a good cause. Keep it up!
this is my blog chk it out http://amisvegetariandelicacies.blogspot.com
Yummmmmmmm! I love your serving ware also. It’s so beautiful. I just look at your food and imagine sitting at your table with a fork… I think I’m getting so fat from reading all these veganmofo posts! Love! xox
Ooooh I love lobia! YUMMY!!
I always end up making sambar with it but next time I’ll try your curry.
Thank you Neha and Ricki!
thank you for dropping by Ami! I love your creations too!
Thank you Savannah.. If you are ever in Seattle.. I will definitely serve some goodies and u can just sit all ready with the fork!!:))
Thanks Susmitha! try these for sure!
I’ve never cooked black eyed peas before, but this looks fabulous! Happy {belated} birthday 🙂
I love the curry twist on Black Eyed Peas! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.
Thanks EA and Alea!
Hi Richa, thanks for this special recipe. I want to make it in the morning. I have an Instant Pot. Do you have any thoughts about how long to cook it under pressure in the IP? I haven’t used a stovetop cooker, so I don’t have a sense of how long 3-4 whistles would be…
7 to 9 minutes on high pressure once the pressure indicator is on.
Thanks so much for the quick reply! As it turned out, I was pressed for time this morning, so I decided to use the IP as a slow cooker instead. I sauteed the onions and spices, then put in the tomato mixture and the peas, etc. and set it for 8 hours. It was delicious! I used the individual spices you named instead of garam masala, because I don’t love the flavor of my store-bought garam masala.
We had the peas with brown basmati and steamed Swiss chard tossed with olive oil, salt, and lemon juice. Yum.
Awesome!!